Beer-Battered Pickerel

While it was pickerel we feasted on for our shore lunch at Hatchet Lake, Sask., any white freshwater fish will do for this classic fish-fry. There is more batter than needed, but it makes it easier to dip the fish.

Nutritional facts
Per serving: about

Method

In large bowl, whisk together 3 cups (750 mL) of the flour, salt and cayenne; whisk in beer until smooth. Let stand for 15 minutes.

In deep fryer or deep pot, pour in enough oil to come no more than halfway up side; heat to 375 F (190 C) on deep-fryer thermometer or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.